LEMON BARS

SERVES 16 2-INCH BARS

FOR THE CRUST:

1⁄2 cup vegan margarine

1 1⁄2 cups all-purpose flour

1⁄3 cup sugar

1⁄4 tsp salt

FOR THE FILLING:

1 cup soy, almond, or rice milk, divided

6 tbsp cornstarch or arrowroot

1⁄4 cup all-purpose flour

2 cups sugar

2⁄3 cup lemon juice

2 tbsp lemon zest (about 2 lemons)

Natural yellow food colouring, optional

Powdered sugar, for serving

NUTRITIONAL VALUES

Calories: 247kcal
Fat: 6.3g (1.1 S.Fat)
Carbs: 42.2g
Protein: 4.6g
Sugar: 5g
Sodium: 110mg

METHOD

To make the crust: Preheat the oven to 180°C/350°F. Line an 8-inch square pan with parchment paper that is long enough to overhang the edges. Grease the parchment paper lightly.

Pulse margarine, flour, sugar, and salt in a food processor until crumbly. In a pre-pared pan, press the dough. 18 minutes in the oven Remove from the oven and set aside to cool.

To make the filling: 1/2 cup non-dairy milk, cornstarch, and flour, whisked until completely smooth, in a small bowl Place aside.

Bring the remaining 1/2 cup non-dairy milk, sugar, and lemon juice to a boil in a medium saucepan. Reduce the heat to medium and gradually whisk in the cornstarch mixture. Continue to cook, whisking constantly, for about 5 minutes, or until the mixture is very thick, like pudding. Remove from the heat and stir in the lemon zest and, if using, the food colouring.

To make the lemon bars: Bake for 15 minutes after pouring the filling over the crust. Allow to cool before chilling in the refrigerator for 8 hours or overnight. Lift the parchment paper to release the bars from the pan and unmould once they have chilled and set. Cut into 2-inch squares with a sharp knife and dust with powdered sugar.

RECIPE NOTES

Before serving, the lemon bars should be chilled in the refrigerator for 8 hours or overnight.